Easy Mushroom Orzo

"I cook lots of pasta. One night I had mushrooms that needed to be used and leftover orzo, so I put them together." -Christine Zerby, Marengo, OH

Take inspiration from Christine and use what you have in your pantry or fridge to make a delicious side dish to pair with your dinner tonight.

Ingredients

1 teaspoon olive oil

2 garlic cloves, minced

1 tablespoon finely chopped fresh parsley

2 tablespoons water

2 tablespoons dry white wine

1 tablespoon low-sodium soy sauce

1/2 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (8-ounce) package mushrooms, halved

2 cups hot cooked orzo (about 1 cup uncooked rice-shaped pasta)

Nutritional Information

Calories 229

Caloriesfromfat 7%

Fat 1.9g

Satfat 0.4g

Monofat 0.8g

Polyfat 0.1g

Protein 9.6g

Carbohydrate 43g

Fiber 2.6g

Cholesterol 0.0mg

Iron 2.3mg

Sodium 283mg

Calcium 19mg

Calories 229

Caloriesfromfat 7%

Fat 1.9g

Satfat 0.4g

Monofat 0.8g

Polyfat 0.1g

Protein 9.6g

Carbohydrate 43g

Fiber 2.6g

Cholesterol 0.0mg

Iron 2.3mg

Sodium 283mg

Calcium 19mg

How to Make It

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add parsley and next 8 ingredients (through mushrooms); cook 10 minutes or until mushrooms are tender, stirring occasionally. Combine mushroom mixture and orzo in a medium bowl, and toss well to combine.